Soups & Sauces

Salt is primarily used to enhance flavor in soups, sauces and gravies. This food category contributes a disproportionate amount of sodium to our diets. It has historically been difficult to reduce the amount of sodium chloride in soups, sauces and gravies, but replacing some salt with potassium salt can maintaining the desired flavor profile.

The Benefits of Salt for Life® for Soups & Sauces

Sodium Reduction

Salt for Life® has achieved significant levels of sodium reduction in soups, sauces & gravies of up to 50% (please reference a sampling of our application successes below).


Salt for Life® has demonstrated its ability to maintain shelf-life qualities equivalent to sodium chloride in multiple soup, sauce and gravy recipes.


As noted above, using Salt for Life® often allows for the removal of multiple ingredients from a recipe — thus delivering a cost-neutral or less expensive solution. Furthermore, the incremental cost of using Salt for Life® without removing additional ingredients is only a fraction of a penny per serving.


Professional sensory studies for soups and sauces have confirmed that there is no discernible difference in taste when Salt for Life® was substituted for sodium chloride — even at significant reduction levels.

Cleaner Label

Using Salt for Life® oftentimes provides the opportunity to remove multiple ingredients from a recipe — thus delivering a simpler and ‘cleaner label’.


In most applications, Salt for Life® can be used as a replacement for up to 50% sodium chloride and generally requires no modification to the order of inclusion.

Take a look at real sensory studies below

Proven Reductions: Soups & Sauces

Item Category Industry Benchmark* Nutek solution Reduction
(mg sodium/100g) (mg sodium/100g)
Ketchup Condiment 1140 677 -41%
Pizza Sauce Tomato-based Sauce 591 271 -54%
Beef Ramen Dry Soup Mix 1892 1550 -18%
Marinara Sauce Tomato-based Sauce 591 284 -52%
Beef Gravy Gravy 542 467 -14%

* “Draft Guidance for Industry: Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods.” FDA U.S. Food and Drug Administration IV Appendix, Table 1, June 2016, Updated 11 July 2016.

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